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Decorated Easter skins

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Decorated Easter skins

Cream stewed mushrooms
Melbolle
Pepper
Salt
Butter
1Eggs
1tbspDijon mustard
1smallCooked ham
1rollThawed, deployed fillet boards
2.5dlCream
250gCream cheese with garlic
3-5tbspFinely chopped herbs, such as. Cress, chives, tarragon and parsley
500gMushrooms

Instructions for Decorated Easter skins

To prepare the Decorated Easter skins recipe, please follow these instructions:

Cut 3 deep pockets in the ham.

Stir the garlic cheese with mustard and herbs and fill it in the pockets. Spread the rest of the cheese filling over the ham and fold the rolled butterdish plates around with the joints downwards. Cut possibly. Remaining dough in strips adhered to the top of the ham with egg poached eggs.

Put the ham in a 175 ° C alm. Oven until the dough is beautiful golden and pierced, approx. 30 minutes.

Flour-roasted mushrooms:
Cut the root of the mushrooms. Rinse them sometimes, but do not leave them in water. Cut them into slices along the sticks.

Melt the fat into a pan and put the mushrooms in. Chop them a few min. Stir the cream in and cook the stew at low heat approx. 5 min. Smooth the sauce with a dumplings and season with salt and pepper.

When serving, cut the ham into thin slices. Flow-roasted mushrooms and green salad are given to.

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